By Carol Ramos, The Pastry Chef's Baking
Cake
2 cups all-purpose flour
2 cups granulated sugar
2 sticks (1 cup) butter
1 cup water
5 tablespoons cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Fudge frosting
1 stick butter
4 tablespoons milk
4 tablespoons cocoa powder
1 16-ounce box powdered sugar, sifted if lumpy
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Line a 9- by 13-inch pan with aluminum foil and lightly spray with nonstick cooking spray.
2. Mix flour and sugar in a large bowl; set aside.
3. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour-sugar mixture. Mix well.
4. Whisk in the eggs, buttermilk, baking soda, and vanilla. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
5. Frosting: In a medium saucepan, combine butter, milk and cocoa; bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla then pour over hot cake. Let cool until set before slicing and serving.
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